Abstract
The effects of cultivating conditions during fruit enlargement on the browning of cucumber fruit were examined in fruit preserved at about 10°C during transportation. Conditions that increased the browning rate of the fruit were as follows: A higher rate occurred in spring and early summer than winter. A higher minimum temperature in the greenhouse also promoted the rate. Fine weather before the harvest caused a higher rate than either wet (snowy) or cloudy weather. Fruits harvested at 100 g demonstrated the highest rate, while that of fruits over 200 g was low. These results suggested that rapid enlargement of fruit is apt to promote browning when the fruit is preserved at 10°C after harvesting.
